Holiday Honey Gingerbread

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Gingerbread is a holiday staples in all our families-we love the smell that warms up your home, we love decorating the cookies with loved ones and of course, we love eating them! This version uses honey in place of refined sugars which makes it perfect for us! We recommend pairing with Mulled Mead or a glass of Mabon.

Ingredients

  • 1 1/2 cups Meadow Vista Honey

  • 3/4 cup butter, softened

  • 1 egg

  • 5 cups while wheat or white flour

  • 2 tsp baking pwder

  • 1 tbsp cinnamon

  • 1 tbsp ginger

  • 1 tsp ground cloves

 
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Method

In a large bowl, cream Honey and butter until light and fluffy; beat in egg.  Add flour, ginger, cinnamon, baking powder and cloves; mix until combined.  Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide in half - return half to refrigerator.

 Dust work surface and dough with flour. Roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters; transfer to well greased baking sheet.

 Bake at 350ºF for 10 to 12 minutes.  Remove cookies from sheet and cool on wire rack; repeat with remaining dough.

 Recipe courtesy of National Honey Board

Spicy Plum Chutney

Enjoy the flavours of summer year-round with this Spicy Plum Chutney! Made from plums we harvest this year, this chutney is perfect alongside meats and cheeses.


Ingredients:

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  • 3 1/2 cups Purple Plums, seeds removed (we recommend freezing first for better consistency)

  • 1 cup Meadow Vista honey

  • 3/4 cup cider vinegar

  • 1 cup currants or raisins

  • 2 tsp salt

  • 1/3 cup chopped onion

  • 1 clove garlic, minced

  • 2 tsp mustard seeds

  • 3 tbsp sliced ginger

  • 3/4 tsp cayenne



Method:

In a large pot on the stove, add plums and cook over Medium-High heat until liquified.

Add remaining ingredients and simmer for two hours, stirring occasionally.

Jar chutney into glass jars-we recommend heat sealing or using a canning recipe to keep chutney over winter!

 
 



Chocolate Zucchini Cake

Zucchini is a wonderful addition to so many things and when added to Chocolate Cake, it creates a beautifully moist, chocolatey cake. For chocolate, we used our local favourite Karat Chocolate!

Ingredients for Ganache

  • 0.5 cup honey
  • 7 tbsp coconut.  oil
  • 1 tsp vanilla
  • 0.5 cup cocoa powder
  • 4 tbsp Greek yogurt

Ingredients for Cake:

  • 1.5 cup olive oil
  • 2 cup honey
  • 4 tsp vanilla extract
  • 4 large eggs
  • 1.5 cup Greek yogurt
  • 4 cups whole-wheat flour
  • 2.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1.5 cup cocoa powder
  • 6 cups peeled, grated zucchini
  • 2 cups chopped dark Karat chocolate (could also use chocolate chips)
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Method:

Grease a standard sheet pan. Preheat your oven to 350ºF.

In a large bowl, combine honey, oil and vanilla. At first, it'll be difficult to get honey incorporated but it will work. Stir in the eggs and combine. Stir in the Greek Yogurt and combine. Set aside

In a separate bowl, combine all the dry ingredients. Sift the cocoa if its lumpy. 

Add dry mixture into wet mixture and stir until just combined. Fold in zucchini and chocolate. 

Pour into sheet pan. Bake for 25 minutes. Check its don't by inserting a toothpick into centre of cake.

Let cool completely before covering with ganache.

For Ganache:

Over low heat in a medium saucepan, melt the honey and coconut oil

When melted, add the vanilla and cocoa powder. Stir until fully combined. 

Place in fridge for 5 mins. Take out and add Greek yogurt, one Tbsp at a time, stirring to combine in-between.

It should be pourable at this point, not too hot and not too cold. Pour over cake. 

Serve with a glass of Cloud Horse

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Lavender Biscotti

We love revisiting some of the recipes from past years and this biscotti recipe is no exception. As we harvest our lavender and hang it to dry in the hallway, we can't help but think of these delicious cookies and had to whip up a batch.

Ingredients:

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 3 large eggs    
  • 3 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons orange zest      
  • ½ cup coarsely chopped hazelnuts
  • 1 tablespoon dried culinary lavender florets

 

Method:

 

Preheat oven to 350 degrees F. 

Line a baking sheet with parchment paper 

In one bowl for dry, sift flour, baking powder, baking soda, and salt together.

In a second bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, chopped hazelnuts and lavender blossoms.


Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combined.

Use just enough flour on your hands to prevent sticking, you don't want the logs to be covered with flour, shape the dough into two logs.

Place the log on the parchment lined baking sheet and with your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. 

Bake 25 minutes or until dough pops back up when lightly pressed with a finger. You cannot judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.

Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Biscotti will continue to crisp up as they cool so do not over bake. Remove from oven and cool completely on wire racks.

Store biscotti in an airtight container.

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Blackberry Honey Jam

We grow lots of things on our Artisan Farm in SE Kelowna, including fruits! We definitely love to eat the fruit fresh off the plant, but we also love to make it into jam! Follow our recipe below to make your own using your favourite local fruits.

Ingredients

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  • 7 cups Local Blackberries (fresh or frozen)
  • 2 cups BC Honey
  • 1 box Pectin

Directions

1. In large pot, mash blackberries (thaw first, if frozen)
2. Add pectin and stir to combine
3. Reduce on stove over Medium-Low heat for 2 hours, stirring occasionally.
4. Add honey. Increase heat to Medium-High-Bring to rolling boil, stirring frequently.
5. Boil for 10 mins. Reduce heat to low.
6. Jar and seal as per your usual methods.

If you don't want to make jam yourself, you can find five flavours of honey jam in our shop, all handmade here at Meaodw Vista.

 
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Mulled Mabon-Updated!

We love Mulled Mabon in the wintery months! This year, we've made some changes to the previous recipe for a new and improved Mulled Mabon experience. If you have tried our Mulled Mabon at events this year, this is the recipe you tried!

Ingredients

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  • 1 bottle of MVHW Mabon
  • 1/4 cup MVHW honey
  • 1 cinnamon stick
  • 5 cloves
  • 3 strips of orange zest (or lemon)
  • 3 oz of Brandy (optional)

Directions

On the stove or in a Crock Pot on low, combine ingredients. Warm to just below boiling (if you boil it, you'll lose the alcohol)

Serve warm in mugs, our favourite pairings are alongside pumpkin pie or your favourite fresh-baked gingerbread cookies!

For a holiday look, garnish with a cinnamon stick and curl of your choice of orange or lemon zest!

Glazed Sweet Potatoes with Mabon Pecans

Honey Glazed Sweet Potatoes, oven baked with apples, butter, and a Mabon sauce. Easy to make ahead and perfect for the holidays!

Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 45 minutes

Ingredients

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  • 3 pounds sweet potatoes (about 4 large) 
  • 1 cup roughly chopped pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut oil
  •  2/3 cup honey
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (a bit more if you like a good kick)
  • 1/2 teaspoon sea salt
  • 1/4 cup Meadow Vista Mabon Spiced Honey Wine
  • 2 cups peeled, cored, and 3/4-inch diced tart, firm baking apples, such as Granny Smith or Cortland (about 2 medium or 3 small)

Directions

1. Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.

2. Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add theMabon—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy

3. Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the Mabon-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy—just fork tender) and the dish is fully warmed throughout.

4. Serve with a glass of Mabon- chilled or mulled!

 
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Fall Mead-Hatten Cocktail

Our Bliss Sparkling Apple Cyser, made with organic local apples is perfect for Fall-crisp, light and fresh.

This recipe is a delicious Fall take on the Manhattan-perfect for keeping you warm on those cold fall evenings.

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Ingredients

  • 1.5oz Rye Whiskey- we used Okanagan Spirits
  • 2oz Bliss Sparkling Apple Cyser
  • .5 oz honey simple syrup (or to taste)
  • Dash of Orange bitters
  • A slice of apple for garnish

Instructions
Stir rye, cyser and bitters with ice. Strain into glass and garnish with a slice of apple and if you would like, a cocktail cherry.

Honey Simple Syrup

Combine 1 part honey and 1 part water in a saucepan. Heat until honey melts and is combined. Cool. Store any leftover in your empty Bliss bottle!

 
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Summer Tomato & Basil Sauce

What to do with all of those garden tomatoes growing in your garden...make this delicious fresh pasta sauce!

Ingredients

  • 2 quarts pureed tomatos (about 6 lbs, hulled and pureed in blender)
  • 1 large white onion, diced
  • 1/4 cup fresh basil
  • 1 Tbsp Meadow Vista Artisan Farm honey
  • 1 Tbsp oregano
  • 1 tsp sea salt
  • 1 tsp thyme
  • 1 clove of garlic
  • 1/2 tsp pepper

Directions

1. Sauté onions and garlic over low heat.

2. Add tomatoes, spices and remainder of ingredients.

3. Bring to a simmer and cook for 20mins

4. Serve over your favourite pasta or spaghetti squash.

Pair with a chilled glass of Cloud Horse!

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Lavender Honey Creme Caramel

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Ingredients

Caramel

  • 1/4C Meadow Vista Honey
  • 1/4C organic cane sugar
  • 2 Tbsp water

Custard

  • 1 Tbsp Meadow Vista Honey
  • 2" vanilla bean
  • pinch dried lavender buds
  • 3C hot milk
  • 3 farm eggs-lightly beaten

Preparation:

Preheat oven to 350º

In a cast iron frying pan, cook honey, sugar and water until it is dark brown. Quickly divide between 8 x 125ml ramekins. Allow to cool. Don't worry, the caramel will become as hard as candy.

In a sauce pan, warm the milk with the honey, scraped vanilla bean and pinch of lavender until scalding, stirring constantly to avoid burning. Once the mixture is hot, whisk in beaten eggs and pour in ramekins.

Place ramekins in a large baking dish (I find lasagna pans perfect for this) and fill halfway with simmering water.

Bake for about 40 minutes- the water should not boil

Remove tray from oven and remove ramekins from water. Let cool and then refrigerate. When ready to eat, run a knife around the ramekin, invert and serve chilled.

Peachy-Rose "Cheesecake"

Aren’t New Year’s resolutions fun? They can be! Whether you are looking at improving your diet and experimenting with raw, vegan whole foods or just looking for a fun dessert that your family will love, try this easy, super yummy raw vegan cheesecake! We used our canned honey peaches but you can substitute with any berry or soft fruit.

Our favorite pairing: Meadow Vista Honey Wines: Ostara

 

Ingredients

Crust
·       ½ C raw almonds
·       ½ C medjool dates
·       ¼ tsp sea salt

Filling
·       2 C raw cashers
·       1 lemon, juiced
·       1/3 C coconut oil
·       1/3 C honey
·       1 vanilla bean, seeded
·       1 C canned peaches
·       1 Tbsp rose water

 

Directions:

Crust

In separate bowls, cover dates and almonds with water. Soak overnight

The next day, drain liquid and chop coarsely or blend in food processor.

Press into a 6-inch spring form pan

 

Filling

Combine everything but the fruit and rose water in a blender

Pour 2/3 of filling into the pan, smooth the filling so it is flat surface

Blend fruit and rose water with remaining 1/3 of filling. Pour and smooth into pan to create a second layer

Freeze overnight

Before serving, remove from freezer and let thaw slightly.

Garnish with candied rose petals

Depending on how high/tall of a cake you would like, don’t be afraid to double the recipe.

 

Spiced Sparkling Apple Bliss

We love finding new honey products in the market and are thrilled to share our new find! Krupnik from Wayward Distilling on Vancouver Island is a yummy honey-base hard alcohol with just a hint of spice. Try this festive cocktail that we created with our Bliss Sparkling Apple Cyser.

Ingredients:

  • 1 bottle Bliss Sparkling Apple Cyser
  • 3 oz Wayward Distilling "Krupnik" Spiced Honey Liqueur

Directions
Fill a tall glass with ice

Add 1oz Krupnik

Top with Bliss Sparkling Apple Cyser

Stir to incorporate flavours

Garnish with a slice of apple or a cinnamon stick

To order Krupnik: http://www.waywarddistillationhouse.com

Blackberry Gazpacho with Cumin Cashew Crème & Bee Pollen

Ingredients:

Cumin Cashew Crème 

  • 1 cup (250 mL) raw cashews 1 cup (250 mL) pure water
  • 1 tsp (5 mL) cumin powder (or mortar and pestle the equivalent of seeds)
  • 1⁄2 tsp (2.5 mL) Baltic sea salt 

Blackberry Gazpacho

  • 4 cups (1 L) blackberries
  • 1 cup (250 mL) cucumber, diced
  • 1⁄2 jalapeno, seeded and diced
  • 1 cup (250 mL) Cloud Horse or other off dry white wine 1⁄2 cup (125 mL)
  • Meadow Vista honey bee pollen 

Directions:

To make Cumin Cashew Crème: Soak the cashews for at least four hours. Drain the soaking liquid from the cashews and place in a blender. Add the cumin and salt, plus 1 cup (250 mL) fresh water. Blend until creamy, kind of like whipped cream. Store in a bowl with sealed lid until ready for soup. 

To make Gazpacho: Add all of the ingredients to the blender and blend until desired consistency (Judie likes it a little chunky). Pour into individual bowls, garnish with a swirl of Cumin Cashew Crème, and sprinkle with bee pollen. 

Pair with Cloud Horse and a  hot, sunny day!

Recipe by Judie Barta, found in "The Butcher, The Baker, The Wine & Cheese Maker-In the Okanagan" by Jennifer Schell

Chocolate Cherry Bombs

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Ingredients:

  • 2 cups Dark Chocolate
  • 1 cup Chopped Dried Cherries
  • 1 cup Chopped Nuts
  • 1.5 oz White Chocolate

Directions:

Melt dark chocolate in a double boiler

Once melted, remove from heat and add in cherries and chopped nuts. Stir until well combined.

Spoon onto cookie sheet that has been lined with Parchment Paper.

Melt white chocolate in the microwave using 15 second increments. When melted, drizzle over chocolate cherry bombs. (We found ours wasn't as thin as we wanted so we added a splash of Ostara)

Enjoy with a glass of Bliss!

Mulled Mabon

Mulled Mabon

Ingredients:

  • 1 Bottle of Mabon
  • 1/4 cup Meadow Vista Honey
  • 5 cloves
  • 3 strips of orange or lemon zest
  • 1 cinnamon stick
  • 1 oz of Brandy (optional)

Directions:

On the stove or in a crockpot on warm, combine ingredients, and warm to just below boiling. 

Serve warm in mugs, our favourite pairing is alongside pumpkin pie or gingerbread cookies.

For the holidays, garnish with a cinnamon stick and a curl of either lemon or orange zest!

 

 Warm up on a chilly afternoon will a mug of Mulled Mabon!

Fresh Garden Pickles

Savour the freshness as you begin to harvest your garden with this tasty and easy pickle recipe. The next best thing to eating your veggies straight from the garden!

Pickling Brine with Honey

  • 1/4 cup white vinegar
  • 1 1/2 cups water
  • 2 tbsp honey

Pickled Carrots

  • 500g Baby Market Carrots, scrubbed and cut lengthwise
  • 2 tbsp Celtic Sea Salt
  • 1 tsp fresh lavender
  • Pickling Brine

Method:

Place carrots in a colander and sprinkle with salt, toss to coat evenly and let stand to drain over a bowl or the sink.

Let rest for 30 minutes

Rinse thoroughly and place in a sterilized glass jar

Sprinkle with lavender and pour the pickling brine to cover carrots

Cover with a tight fitting lid and refrigerate overnight

 

Get Creative!

Using the same basic recipe, we substituted carrots for paper thin radishes & mustard seeds, baby cucumbers & fennel and cauliflower & caraway.

Seared Tuna with Asian Bliss Vinaigrette Salad

Asian Bliss Vinaigrette

Ingredients:

  • 1 small clove of garlic
  • 1/2 a shallot
  • 50 ml Mirin
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp lime juice
  • 1 tbsp chopped lemongrass
  • 1 lime leaf
  • 1 tsp sesame oil
  • 1/4 tbsp Bliss
  • 1/2 cup grapeseed oil

Directions

Sweat shallot and garlic with olive oil quickly in a pan, add to your blender along with all ingredients except for Bliss and Grapeseed Oil. Blend for two minutes.

Strain to remove any chewy pieces of lemongrass and lime leaf.

Place into you empty Bliss bottle and add the Bliss and Grapeseed Oil.

Give it a good shake and serve right away.

Seared Tuna with Avocado Cream  

Ingredients:

  • 2.5 oz fresh tuna
  • Salt 
  • 1 avocado
  • 1/2 bunch basil
  • 1/2 tbsp Japanese Pickled Ginger Juice
  • 1/4 cup olive oil
  • 2.5 Tbsp Mirin or Sushi Vinegar
  • Juice of 1 lime

Directions:

Salt your tuna and sear 10 seconds on each side in a hot pan. Then place to the side.

Put the avocado and basil in the blender

Add ginger juice and emulsify with oil

Add the mirin and lime

Pass through a fine sieve for a smooth texture

Shaved Vegetable Salad with Asian Bliss Vinaigrette

Ingredients:

  • 1 carrot
  • 1 bulb of fennel
  • 1 bunch of radishes
  • 1 small beet
  • A few cherry tomatoes
  • 1 bunch of your favourite greens
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1/2 cup toasted cashews or local nuts

Directions:

Carefully use a Mandolin to shave your carrot fennel, radish and beet paper thin into a bowl

Zest the lemon, lime and orange into the mix

Segment you orange and add to bowl. Be sure to squeeze the fresh juice over the veggies!

Add the cherry tomato, green, chopped parsley and cilantro. Toss with Bliss Asian Vinaigrette.

 

Assemble salad on a plate, top with sliced seared tuna. Decorate with drops of Avocado Basil Cream. Serve with a glass of chilled Cloud Horse!

Dandelion Corn Fritters

A seasonal favorite! Use those beautiful early dandelion blooms and greens to add colour and nutrition to the classic corn fritter. With the addition of crisp, traditional Cloud Horse to the batter and as the pairing, you will love this at your next relaxing Sunday Brunch. 

Ingredients:

  • 1 cup unflavored coconut oil for frying
  • 1 cup sifted all-purpose flour (or flour substitute)
  • ½ tsp Baltic or pink salt
  • 1 tsp baking powder
  • ½ tsp Meadow Vista Blueberry Honey plus extra for drizzling on the fritter
  • 1 farm fresh egg
  • ¼ cup milk
  • 1 tablespoon butter, melted
  • ¾ cup Cloud Horse
  • 1 cup frozen corn
  • 1 cup fresh dandelion leaves, chopped
  • ½ cup yellow dandelion petals (separated from the flower)

 Method:

Heat oil in a large cast iron fry pan to 365F.

In a mixing bowl, combine flour, baking powder and salt. Beat together egg, milk, melted butter and honey; stir into the flour mixture. Mix in the corn and dandelion greens.

Drop fritter batter by the spoonful into the hot oil, patting down to make a patty, fry until golden. Drain on paper towels.

When ready to serve, sprinkle dandelion petals and drizzle honey all over the fritters. Eat them while they are hot but are also good stored in the fridge and eaten cold or rewarmed the next day.

Best served with a glass of Cloud Horse!

 

Rubus Sangria

The beautiful colour and juicy berry flavour of Rubus makes it the perfect base for your sangria this summer! On a warm Spring afternoon, we mixed up a batch to enjoy in the sunshine. Use this recipe as a guide to create your own summer sangria creation!

Ingredients:

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  • 1 bottle Meadow Vista Honey Wines Rubus
  • 2 tbsp Meadow Vista Honey Wines Blueberry Honey
  • 2 oz Brandy
  • 1 orange, sliced
  • 1 1/2 cups frozen berries
  • Ice 

 

 

 

Method:

Pour room temperature Rubus into a pitcher and stir in honey until combined

Add 2 oz. Brandy and stir well

Add sliced oranges and frozen berries and mix.

Serve right away or leave for 2 hours to allow flavours to combine

                                                                        Serve over ice, adding fruit to garnish.

Kicking Horse Coffee® Honey Power Balls

Coffee is a bit of an indulgence in our house, the caffeine rush can be pretty funny. So one Sunday morning while sipping on my favourite coffee and creating a new energy snack for the girls, I thought, let's add some fresh ground Kick Ass®! The added flavour of the coffee rocks, hope you love it as much as we do!


Warning: Eat outside where you can run, jump and play!

Ingredients:

  • 1 1/4 c old fashioned oats
  • 1/2c nuts, finely chopped
  • 3 tbsp shredded coconut, plus 1/2c to roll the balls in
  • 2 tbsp hemp seeds 
  • 2 tbsp ground flax
  • 2 tbsp fresh ground Kicking Horse Coffee® Kick Ass® Coffee
  • 1 scoop whey protein powder
  • 1/2 c Meadow Vista honey
  • 1/2 c dried local fruit, chopped (we used plums)
  • 1/2c peanut butter

Method:

Mix all the dry ingredients until combined, then stir in the dried fruit and wet ingredients until a consistent mix has formed.

Refrigerate for 20 minutes. Roll approximately 1 tablespoon of the mixture into balls with your hands, then into the extra shredded coconut.

Store in an air tight container in the fridge for up to 3 weeks (if they last that long!)